The Spring Festival cooking is not busy, the 2 meat dishes are prepared in advance, and they are served as soon as they are hot, which is trouble-free and delicious
The Spring Festival has entered the countdown, and on this special and festive day, family reunions and food are particularly precious. Family reunion, not enough home cooking, can't taste the food, happy, hard work is the family cook. Especially the Chinese New Year's Eve dinner, there are many dishes and cumbersome things, at this moment, the dishes that can be prepared in advance play a big role, and it is really easy to serve it as soon as it is hot, and the hands and feet are not busy at all.
Based on decades of kitchen experience, Bao Ma specially prepared 2 classic and delicious meat dishes for everyone, a model of big dishes, and the most important thing is that it fully meets the standards of making it in advance and serving it as soon as it is hot. The most important thing is that it is super delicious, not a bells and whistles, it is affordable to eat properly, you can do more at a time, it is not bad to put it in the refrigerator for three days, and you will be served on the table as soon as you are entertained, and you will earn it when you learn.
In order to make everyone successful at the first time, the article has been illustrated in detail, let's do it together!
First course: duck wings with garlic
Ingredients to prepare: 10 duck wings, half a rice spoon of garlic spicy sauce, green onion and ginger, 1 pinch of Sichuan pepper, 2 star anise, 2 dried chili peppers, 1 small handful of rock sugar, appropriate amount of vegetable oil
Detailed instructions:
1. The duck wings are frozen, and they need to be thawed in a basin of clean water and then cleaned
2. Add water to the pot, pour in the duck wings, add 2 tablespoons of cooking wine, bring to a boil over high heat, and skim off the foam in a boiling state. Take it out and rinse it with cold water, the duck wings will shrink and eat firmer
3. Add the amount of vegetable oil to the wok, grab 1 small handful of rock sugar and fry the sugar color, fry until the sugar is completely melted, the color becomes darker, and the dense bubbles continue to bulge
4. Immediately pour in the duck wings and stir-fry until colored
5. Pour in the water that has not been covered by the duck wings, add green onion and ginger, 1 pinch of Sichuan pepper, 2 star anise, 2 dried chili peppers, half a tablespoon of garlic spicy sauce, stir well, bring to a boil over high heat and turn to medium-low heat and simmer for 25-30 minutes
6. At this time, the vegetable juice in the pot has been bright oil, the duck wings are soft and suitable, have a good taste and shape, and the color is ruddy and attractive.
The main point of making this dish: The addition of garlic hot sauce is the key to the deliciousness of this dish and should not be omitted. In addition, if you put the hot sauce, don't put any more salt, the taste is enough.
The second course: braised pig's trotters
Ingredients to prepare: 2 pig's trotters, green onions, ginger and garlic, half a piece of bean curd, 1 spoon of fermented bean curd, 2 spoons of light soy sauce, 2 star anise, 1 piece of cinnamon, an appropriate amount of cooking wine, 1 handful of rock sugar, 1 spoonful of salt, and an appropriate amount of vegetable oil
Detailed instructions:
1. First clean the skin of the pig's trotters, then split them along the length, then chop them into sections, soak them in cold water until they are bloodless, and the pig's trotters are not blackened and the color is good-looking.
Add water to the pot, pour in the pig's trotters, add cooking wine to boil, skim off the foam in the boiling state, and cook for a while until the water is clear. Wash the pig's trotters with warm water, control the water and set aside. The main point is to control the water cleanly to avoid being splashed when frying the sugar.
In this picture, I used 4 pig's trotters, 2 of which were used for braised pigs, and the remaining 2 were used for other purposes.
2. In the frying pan, add less vegetable oil than the amount of stir-frying, grab a handful of rock sugar, fry until the rock sugar is completely melted, the color will slowly darken, fry until the dense bubbles continue to bulge, immediately pour in the pig's trotters and fry the color
3. Add hot water that is flush with pig's trotters, add half a piece of bean curd and 1 spoon of fermented bean curd juice, then add an appropriate amount of green onion and ginger, 2 star anise, 1 small piece of cinnamon, put in 2 spoons of cooking wine, 2 spoons of light soy sauce and 1 spoon of salt, bring to a boil over high heat, and then move the soup into the pressure cooker and press for half an hour
4. Pour the soup back into the wok, bring to a boil over high heat to collect the soup, add 1 rock sugar, wait until the vegetable juice is bright and oily, turn off the heat and remove from the pot
The main point of making this dish: fried sugar color is the key to the ruddy and beautiful color of the pig's trotters, do not omit it. In addition, the addition of fermented bean curd and fermented bean curd juice can play a great role in removing the fishy smell, so be sure to put it.
The picture and text are original, the code words are not easy, and theft is prohibited.
#The taste of the year in memory##New Year's greetings from the south and the north of the world##冬日生活打卡季#